Egg-spert baker Martha Collison’s oh-so-easy Creme Egg recipes


Get your whisks and pinnies at the ready, as egg-spert baker Martha Collison has joined forces with Cadbury Creme Egg to create a set of irresistible recipes – so Creme Egg lovers looking for new ways to enjoy their favourite treat needn’t look any further.

Martha’s brand new egg-citing recipes are simple to make but oh-so-tantalising on your taste buds!

Martha comments: ‘I had so much fun making these recipes with my favourite Easter treat. They’re so easy to make so you’ll be able to recreate them at home – whether you’re an expert, amateur or novice baker – or anywhere in between. I hope that lots of you will be inspired to crack open your Creme Eggs and get baking!’

Creme Egg Goo-riffic Drizzle Cake


A succulent chocolate loaf cake drizzled with icing and Creme Egg goo

Serves 10

Prep time: 25 mins
Baking time: 35 mins


For the Sponge:
160g caster sugar
60ml sunflower oil (any unflavoured oil will do)
1 egg
100g plain flour
35g cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
100ml milk

For the Icing:
1 Cadbury Creme Egg
100g icing sugar
Orange food colouring


  • Preheat the oven to 180°C/160°C/gas mark 4 and grease and line a loaf tin with a strip of baking parchment
  • Whisk together the oil, caster sugar and egg in a large bowl until the mixture looks smooth and well combined
  • In a separate bowl, sieve together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add half of the dry mix to the wet mix and whisk to combine, and then add all the milk. Mix in the remaining dry ingredients and stir until the batter is smooth
  • Pour the batter into the prepared tin, and then bake for 30–35 minutes until the cake has risen and a skewer inserted comes out clean. Leave to cool briefly in the tin before transferring to a cooling rack to cool completely
  • To make the icing, divide the icing sugar between two small bowls and add 1–2 teaspoons of water to each. You might need to add a little more water – you want a thick paste to drizzle. Add enough orange food colouring to one of the bowls to make a pale orange icing
  • Use a piping bag to drizzle the icing over the cool cake, allowing it to drip down the edges. Cut the Cadbury Creme Egg in half and pull it apart to encourage the inside to seep out – then place it on top of the cake!

Creme Egg Gooey Rocky Road Bars


Dark chocolate rocky road packed with marshmallow, apricots and topped off with Creme Eggs for goo-d measure

Makes 24 squares
Prep time:  25 mins
Chill time: 2 hours


9 mini Cadbury Creme Eggs
75g butter
220g dark chocolate
2tbs golden syrup
150g digestive biscuits
50g mini marshmallows
180g dried apricot, chopped


  • Line a 20x35cm brownie tin with baking parchment and set aside
  • In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the golden syrup
  • Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows
  • Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together
  • Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set
  • Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat

Top tip:
If you want to use full sized Creme Eggs instead of mini ones, simply swap the 9 mini Creme Eggs for 2 full sized ones. Follow the recipe as normal and when you get to step 5, cut up the Creme Eggs into quarters and place into the rocky road mixture – then continue as per the method!

G-oozing Creme Egg Piñata Cake


Moist vanilla sponge cake filled with mini Creme Eggs, covered in chocolate ganache and topped with a g-oozing Creme Egg

Serves 18

Prep time: 45 mins
Baking time: 25 mins
Chill time: 30 mins


For the sponge:
200g unsalted butter, softened
275g caster sugar
3 medium Free Range Eggs
1 teaspoon vanilla extract
275g self-raising flour
1 tsp baking powder
Pinch of salt
6 tbsp milk

For the ganache:
225g dark chocolate, finely chopped
150g butter, cubed
1 tablespoon golden syrup
220ml double cream
1 Cadbury Creme Egg
2 x 89g bags of mini Cadbury Creme Eggs

For the Icing:
100g icing sugar
Orange and white food colouring


  • Preheat the oven to 180°C, gas mark 4. Grease 3x 18cm round tins and base line them with baking parchment
  • Using a handheld electric whisk, cream together the butter and sugar in a large bowl for about 2–3 minutes until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla extract
  • Add the flour and salt, stirring until the mixture is well combined, then add the milk. You should have a thick batter
  • Divide the mixture evenly between the tins and smooth over the tops with a spatula. Bake for 20–25 minutes or until risen, golden brown and an inserted skewer comes out clean. Allow to cool briefly in the tins, and then transfer to a cooling rack to cool completely
  • To make the ganache, place the chocolate, butter and golden syrup into a large heatproof bowl over a saucepan of boiling water. Stir until the mixture is melted and smooth, and then pour in the double cream and mix until combined. Place the ganache into the fridge for around 30 minutes, or until chilled but not set firm. Use an electric hand whisk to whip the ganache until it turns from dark to pale brown, it should be light and mousse-like in texture
  • To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up
  • Put the bottom ring on a cake stand and cover the top with a layer of ganache using a palette knife. Put the second ring on top of the first and fill the cavity with mini creme eggs. Make sure the hole is filled to the same level as the sponge or the top sponge will cave in
  • Cover the surface of the second ring with ganache then top with the final sponge. Cover the whole cake in the remaining ganache, using a palette knife to smooth the edges
  • To make the icing, divide the icing sugar between two small bowls and add 1–2 teaspoons of water to each. You might need to add a little more water – you want a thick paste to drizzle. Add enough orange/white food colouring to the bowls to make your icing and drizzle over the cake. Finish off the cake by cutting open your Creme Egg and placing it on the top of the cake.

These unique recipes were created by egg-spert baker Martha Collison to bring fun into the kitchen in the lead up to Easter and celebrate the return of the Cadbury Creme Egg which is now back on shelves nationwide, available until 27 March. For more of Martha’s recipes visit the Cadbury Creme Egg Facebook page.


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